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Jill Bakes The Alphabet | ‘P’ is for Pavlova

  • Writer: Jill Stewart
    Jill Stewart
  • Aug 31
  • 3 min read
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Pavlova is one of my most-made desserts so it had to be P in my alphabet series!


This isn't a new recipe on my page but I think it's a pretty failsafe one for when you need an impressive but easy dessert.


This recipe makes a light and marshmallowy pavlova and topping it with loads of whipped cream, flavoured with lemon curd, is my favourite!


Jill Stewart (@jillbakes_)



INGREDIENTS…

Serves 8-10


Pavlova:

6 large egg whites

330g caster sugar

1 heaped tsp cornflour

1 tsp white wine vinegar

1 tsp vanilla extract


Filling:

500m double cream

3 heaped tbsp lemon curd



Decoration:

4-5 tbsp lemon curd

Berries of choice, washed

Mint leaves (optional)


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INSTRUCTIONS…


  1. Preheat oven to 140C Fan. Line a large baking tray with a sheet of baking paper. Draw a large circle using a plate as a guide (about 30cm).


  2. Make sure your bowl and whisk is totally clean and grease-free. Run the bowl with a little drop of white wine vinegar - any grease will stop your egg whites whipping up.


  3. Put the egg whites into the bowl of a stand mixer and whisk on high speed for a few minutes until soft peaks form (be careful not to get any yolk in). Then add the sugar 1 tsp at a time, whisking until it forms stiff peaks and is glossy-this can take a good 5-10 minutes.


  4. Mix the white wine vinegar and cornflour in a small bowl. Add this to the whisked egg whites along with the vanilla & mix.




  1. Dollop the meringue to fill the circle and use a palette knife or spatula to smooth out the sides. Flatten the middle of the meringue slightly with a spoon, as the filling will be added into this later.


  2. Place into the oven and reduce the temp to 120C fan. Bake for 60-70 minutes, until hard but still white. Switch off the oven, leave the oven door shut and leave the pavlova inside for an hour or preferably overnight to cool and dry.


  3. To assemble, whip the cream with a hand mixer or whisk until it just holds its shape - be careful not to over-whip.


  4. Fold the lemon curd through the cream and spoon onto the meringue. Smooth out with a spoon.


  5. Spoon over the extra lemon curd. Add the berries and a couple of mint leaves.


Best served on the day but it will keep in the fridge for 1-2 days.


Enjoy!



JILL BAKES THE ALPHABET…


Other recipes in the ‘Jill Bakes the Alphabet’ series:


‘A’ is for Apple Caramel Crumble



‘C’ is for Caramelitas


 

‘E’is for Eton Mess


‘F’ is for Fifteens





‘H’ is for Honeycomb Rocky Roads


‘I’ is for Icing


‘J’ is for Jam & Coconut Sponge


‘K’ is for Kinder Bueno Fudge


‘L’ is for Lemon Drizzle Cake


‘M’ is for Malteser Squares



‘O’ is for Oreo Truffles



MEET JILL STEWART…


Jill Stewart, from Portglenone, is a true Foodie who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.


Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with over 57,000 followers, a lot of people are enjoying Jill’s food journey.


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The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.


Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.


CLICK HERE to head over to INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!



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